Description
Ingredients:
– 1 cup crushed Butterfinger candy bars
– 1 cup caramel sauce
– 1 package refrigerated pie crusts (2 crusts)
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
Directions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crusts on a lightly floured surface and cut into 3-inch circles using a cookie cutter or glass.
3. Press each circle into mini muffin tins to form mini pie shells.
4. Mix the crushed Butterfinger candy bars with caramel sauce in a bowl.
5. Spoon the caramel and Butterfinger mixture into each mini pie shell, filling about three-quarters full.
6. Bake for 12-15 minutes or until the crusts are golden brown and the filling is bubbly.
7. Remove from oven and allow to cool completely.
8. In a chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
9. Top each mini pie with a dollop of whipped cream before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 12 mini pies
Tips:
Use chilled pie crust dough for easier handling and a flakier crust.
Chill the whipped cream bowl and beaters before whipping to help it whip faster and hold its shape longer.
Step-by-Step Guide
Follow these detailed instructions for perfect mini pies every time. After preheating your oven to 375°F (190°C), roll out the refrigerated pie crusts to about 1/8-inch thickness. Use a 3-inch round cutter to get uniform circles. Gently press each circle into the cups of a mini muffin tin, ensuring the dough fits snugly against the sides. In a medium bowl, thoroughly combine the 1 cup of crushed Butterfinger bars with the 1 cup of caramel sauce until it forms a cohesive, chunky filling. Spoon this mixture into each dough-lined cup, filling only three-quarters full to prevent bubbling over. Bake on the middle rack for 12-15 minutes. The pies are done when the crust is golden and the filling is actively bubbling. Let them cool in the tin for 10 minutes before transferring to a wire rack to cool completely—this is crucial for the filling to set.
Serving Suggestions
These mini pies are delightful on their own but can be elevated for any occasion. For a festive touch, drizzle extra caramel sauce over the whipped cream topping and sprinkle with fine Butterfinger crumbs. They make a perfect party dessert served on a tiered stand. For a fun twist, serve them slightly warm with a scoop of vanilla bean ice cream instead of whipped cream. Consider pairing them with coffee or a glass of cold milk to balance the sweetness.
How-to Summary
To create Butterfinger Caramel Mini Pies: prepare mini pie shells in a muffin tin, fill with a mix of crushed Butterfinger and caramel, bake until golden and bubbly, cool completely, and top with homemade vanilla whipped cream.
Frequently Asked Questions
Can I make these pies ahead of time? Yes, you can bake the filled pie shells up to a day in advance. Store them in an airtight container at room temperature and add the fresh whipped cream just before serving.
What can I use instead of refrigerated pie crust? You can use homemade pie dough or even pre-made phyllo dough cups for a lighter, flakier alternative.
How do I prevent the filling from leaking? Ensure you do not overfill the shells (three-quarters full is ideal) and that the dough is properly pressed into the tin with no tears.
Can I use a different candy bar? Absolutely. Crushed peanut butter cups, Snickers, or even toffee bits would work wonderfully with the caramel sauce.
How should I store leftovers? Store any leftover pies (without whipped cream) in the refrigerator for up to 3 days. Pies with whipped cream are best eaten the same day.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: Do not use warm pie dough, as it becomes difficult to handle and loses flakiness. Do not overfill the mini pie shells, as the caramel will bubble over and burn. Do not skip the cooling step; adding whipped cream to warm pies will cause it to melt instantly. Do not overwhip the cream, as it can become grainy and turn into butter.
Conclusion
These Butterfinger Caramel Mini Pies are the ultimate easy-to-make, crowd-pleasing dessert. Combining the classic flavors of peanut butter chocolate and rich caramel in a portable, bite-sized form, they are perfect for parties, potlucks, or a special family treat. By following the step-by-step guide and heeding the common mistakes, you’ll create a decadent dessert that looks impressive with minimal effort. Enjoy the process and the delicious results!